Topic question, mainly, but I was wondering for breakfast sausage, if on the ingredients it says it contains less than 2% of sugar that it would be acceptable for low carbing. I saw a brand that I like, but I'm a tad weary about the sugar. Thanks in advance.

2% doesn't tell you much. I believe that is by weight, and I think the main weight is water in something like meat... look at the grams per the amount you are going to eat. it's true that sugar is a problem, even in small quantities, for a lot of people. no one can really tell you whether it's too much for you or not. better to get sausage without it, of course.

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My rule for myself is to stay at 1 carb for a meat portion, so I would eat 2 oz of that.
I would have eggs with it, because 2 oz cooked isn't quite enough for me.
So 2 eggs with 1/6 of a roll of the sausage (which should cook out to 2 oz) would be 1 carb from the sausage and about 0.8 carbs for the eggs. I would count my breakfast as 2 carbs total.

I don't think I would eat 2 patties totalling 4 oz cooked of that sausage.

My rule for myself is to stay at 1 carb for a meat portion, so I would eat 2 oz of that.
I would have eggs with it, because 2 oz cooked isn't quite enough for me.
So 2 eggs with 1/6 of a roll of the sausage (which should cook out to 2 oz) would be 1 carb from the sausage and about 0.8 carbs for the eggs. I would count my breakfast as 2 carbs total.

I don't think I would eat 2 patties totalling 4 oz cooked of that sausage.

Nice, so a 2 oz patty of that sausage, two eggs, and maybe some two or three bacon strips along with butter could make a good low carb breakfast?

Okay. This is mostly something to avoid because it may trigger cravings (which I will control) or something to avoid because it would cause a stall?

I would only be worried about triggering cravings. Everything seems to trigger cravings for me, so I haven't figured out if something like that sausage does. I don't think it's likely to cause a stall.

Sounds like a great b'fast!

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jayne, type I diabetic and mama to two sweet boys (9/03 and 2/09)

If you want additive free sausage, find a good butcher. We get ours from a pa Dutch market. They add some spices, but none of the crap that is in commercial sausage like msg. And more importantly, no added carbs.

I would eat it. It is between salt and pepper on the ingredient list so it can't be too much.

My grandma used to make her own sausage. I have fond memories of being there on sausage day and volunteering to be a taster. She would spice a big batch, fry up a little, taste it, spice some more, etc. Mmmmmmm.

In an oven-safe skillet (I use cast iron), cook a few pieces of bacon. Reserve some of the grease, wipe the pan out to get rid of any gritty bits. saute onions and whatever else you'd like with some crumbled sausage and some of the bacon grease. When it's done, beat some eggs with a couple tbl heavy cream or half and half, salt, pepper, and hot sauce, and pour over the fried stuff.
Stir gently over medium heat, and lift the edges up and hold the pan at an angle to get more raw egg goop down to the bottom (just like making an omelet). When it's mostly done but still somewhat wet on top, put it under the broiler for 5 minutes or so. Scatter some cheese into it, either while stirring the egg or just on top when you put it under the broiler. Really good, easy, and less dairy than a quiche.

My husband likes sausage, onion, and lots of cheese.
I like bacon, onion, spinach or broccoli, mushrooms, and a little bit of white cheese (mozzarella or provelone usually). I make one up when I'm prepping dinner so it's ready to microwave in the morning.